Kanakam Video Library (Recipes, Care, Maintenance)
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Click to jump to a section:
- ✦ Very First Step After Receiving Your Kanakam Trio (2 mins)
- ✦ Masterclass Prep - Making Dosa Batter from Scratch (3.5 mins)
- ✦ Tips & Tricks for Mastering the Art of Dosa (5 mins)
- ✦ Demonstration of Dosa Making with Perfect Lift Off (8 mins)
- ✦ Let's Make Mint-Zucchini Cashew Chutney (5.5 mins)
- ✦ Let's Make Cilantro-Tomato Peanut Chutney (5.5 mins)
- ✦ Shopping Lists for Chutneys
- ✦ Shopping Lists for Potato Stuffing (Masala Potatoes)
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Very First Step After Receiving Your Kanakam Trio (~2 mins)
↑ Back to TopDosa Masterclass - Making Your Dosa Batter from Scratch (~3.5 mins)
↑ Back to TopA few notes on dosa batter ratios:
- If you already used up the pre-measured dosa batter ingredients pouch we sent to you, you can make your own - we used 150g (3 parts) organic sona masoori rice, 50g (1 part) ragi/finger millet, 50g (1 part) organic urad dal and a teaspoon of methi/fenugreek seeds for this mix.
- You can also do 2 parts rice (white or heritage rice), 2 parts millet, 1 part urad dal.
- Traditional dosa ratio is 4 parts rice, 1 part urad dal.
- If you are new to millets introduce that slowly for yourself. Some folks find it harder to digest them in the beginning because of extra fiber.
- I personally like using 2 parts karuppu kavani black rice, 1.5 parts finger millet, 1.5 part urad dal and some fenugreek seeds
An additional tip for making a dosa batter that really bubbles up:
Once you soak your grains according to measures above, grind it to a nice consistency (watch the videos for a reminder!), then use your hands to scoop the ground batter from the blender to a bowl, mix the batter with your clean hand (our hands have lacto-bacteria on them and they help a lot in making a bubbly, active dosa batter).
I tried doing this with a silicon spatula, wooden spatula, and my hand - and the hand-scooped batter always was more active than the others. So I am passing my well-tested tip to you! :)
Tips & Tricks for Mastering the Art of Dosa (~5 mins)
↑ Back to TopDemonstration of Dosa Making with Perfect Lift Off Using Kanakam Trio (~8 mins)
↑ Back to TopLet's Make Mint-Zucchini Cashew Chutney (~5.5 mins)
↑ Back to TopLet's Make Cilantro-Tomato Peanut Chutney (~5.5 mins)
↑ Back to TopShopping list for Chutneys
Ingredients needed for Zucchini and mint chutney:
1. 2 medium sized zucchini
2. A bunch of mint
3. A tiny quarter-sized ball of tamarind/tamarind puree
4. Garlic
5. Any neutral cooking oil, olive oil or ghee
6. 1/2 cup nuts of your choice (can be coconut or almonds, or cashew or peanut)
7. For tempering on top (also called popu/thalippu or tarka) - Dried Red chili whole, mustard seeds, urad dal, curry leaves (this is all optional)
8. cilantro for garnish
Ingredients needed for tomato and peanut chutney:
1. 2-3 medium sized tomatoes
2. a handful of peanuts (1/2 - 1 cup)
3. A tiny quarter-sized ball of tamarind/tamarind puree
4. Garlic
5. Any neutral cooking oil, olive oil or ghee
6. For tempering on top (also called popu/thalippu or tarka) - Dried Red chili whole, mustard seeds, urad dal, curry leaves (this is all optional)
7. cilantro for garnish
Ingredients needed Vasavi's Signature chutney:
1. 1/3 cup bengal gram
2. 1/3 cup peanuts
3. 1/3 cup coconut (freshly diced or shredded frozen)
4. 3 Garlic
5. Any neutral cooking oil, olive oil or ghee
6. For tempering on top (also called popu/thalippu or tarka) - Dried Red chili whole, mustard seeds, urad dal, curry leaves (this is all optional)
7. 1/3 bunch of cilantro
8. 1/2 inch piece of ginger
9. 2 cloves
Ingredients needed for Eggplant-Tomato-Peanut chutney:
1. 1 large eggplant
2. a handful of peanuts (1/2 cup or 2 tbsp Crunchy Peanut PODI)
3. A tiny quarter-sized ball of tamarind/tamarind puree
4. Garlic (optional if using PODI)
5. Any neutral cooking oil, olive oil or ghee
6. For tempering on top (also called popu/thalippu or tarka) - Dried Red chili whole, mustard seeds, urad dal, curry leaves (this is all optional)
7. cilantro for garnish
Easy, low-lift chutney option in case you don't want to make any of the above:
Ingredients needed: Plain greek yogurt or any plain yogurt of your choice
We can make a quick chutney by mixing any of the PODIs you have with yogurt :)
Shopping list for Potato Stuffing (Masala Potatoes)
↑ Back to TopIngredients needed:
1. 3-4 medium sized baking potatoes (Russett or Idaho)
2. 1 large red onion
3. 1/2 inch piece of ginger
4. 3-4 garlic pods
5. Any neutral cooking oil, olive oil or ghee
6. 2-3 green chilies of your choice (jalapeno, serrano, thai - in increasing order of heat level)
7. For tempering (also called popu/thalippu or tarka) - Dried Red chili whole, mustard seeds, urad dal, curry leaves but it adds a lot (this is all optional)
8. cilantro for garnish
Other optional toppings for dosas:
1. any kind of shredded cheese
2. eggs!
3. PODIs from your kanakam trio set
LETS RECAP!
